Preparation

Step: 1/8

Halve the vanilla pods lengthways and scrape out the seeds. Place the pod, seeds, sugar and vegetable stock in a pan, bring to the boil, then remove from the heat and allow to stand, covered, for 10 minutes.

Step: 2/8

Meanwhile, wash the asparagus, peel the bottom third and remove the woody ends.

Step: 3/8

Cut off the asparagus tips and set aside. Diagonally slice the spears very finely.

Step: 4/8

Juice the orange halves. Mix 2 tbsp orange juice with the vinegar, salt, pepper and oil.

Step: 5/8

Remove the vanilla pod from the stock. Add the vanilla stock to the orange juice mixture and beat well with a whisk.

Step: 6/8

Mix in the asparagus slices and leave, covered, for at least 1 hour in the fridge. Meanwhile, wash the arugula and shake dry.

Step: 7/8

Carefully wash and drain the strawberries. Halve or quarter depending on size.

Step: 8/8

Take the asparagus salad out of the fridge about 10 minutes before serving. Fold in the arugula and strawberries and garnish with the asparagus tips.